Lightly beat egg with a fork in a large bowl. Stir in ketchup, barbecue sauce, onion, water, relish, mustard, garlic, salt and pepper until blended, then the bread crumbs, cheese crumbles and strips of bacon.

Add beef and mix thoroughly with your hands (wash hands well before and after handling raw meat).

Put 1 cup meat mixture in middle of each piece of foil. Pat each into a 4-in.-long, 2 1/2-in.-wide loaf. Without pressing down meat, bring up sides of foil and fold over twice to seal; double-fold foil at both ends. Place on baking sheets and freeze until firm. When firm, place 4 in each of 4 gallon-size ziptop freezer bags. Seal, label and freeze up to 3 months.

Thaw in refrigerator overnight. (Do not thaw in microwave!). Heat oven to 425°F. Unwrap meat loaves; place on nonstick-foil--lined rimmed baking sheet. Bake 20 to 25 minutes until loaves are browned and an instant-read thermometer inserted in center of loaves registers 160°F.

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